Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Fri, 02 Jun 2017 16:56:38 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 The Best Cinco de Mayo Ideas https://everykitchentellsastory.com/best-cinco-de-mayo-ideas/ https://everykitchentellsastory.com/best-cinco-de-mayo-ideas/#comments Thu, 04 May 2017 15:18:27 +0000 http://everykitchentellsastory.com/?p=2762

Cinco de Mayo has become the Superbowl of Mexican food. Here are my picks for an epic Cinco de Mayo celebration that are so good it’s going to be hard to decide what to make. Whether you are having friends over or simply making dinner for your family, these choices are sure to make everyone happy. The recipes

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Cinco de Mayo has become the Superbowl of Mexican food. Here are my picks for an epic Cinco de Mayo celebration that are so good it’s going to be hard to decide what to make. Whether you are having friends over or simply making dinner for your family, these choices are sure to make everyone happy. The recipes are all insanely delicious restaurant quality food that are easy to make on a busy weeknight schedule. That means great food is coming your way without the stress!

Here’s the breakdown:

Starters: Guacamole, Homemade Tortillas Chips, and my super popular Individual 7 Layer Dip.

Soup and Salad: Mexican Tortilla Soup and Mexican Quinoa Salad.

Mains: Chili Lime Beef Fajitas, Chicken Taquitos, Potato Tostadas, and Chicken & Black Bean Enchiladas.

Plan your menu, make your shopping list, and get cooking! I can’t wait to see what you make! Tag me on Instagram @everykitchentellsastory!

Enjoy!

-xo

Guacamole 

Beef Chili Lime Fajitas

Chicken Taquitos

Mexican Tortilla Soup 

Mexican Quinoa 

Homemade Tortilla Chips

Individual Seven Layer Dip

Potato Tostada

Black Bean and Chicken Enchiladas 

 

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]]> https://everykitchentellsastory.com/best-cinco-de-mayo-ideas/feed/ 2 2762 Beef Chili Lime Fajitas https://everykitchentellsastory.com/chili-lime-fajitas/ https://everykitchentellsastory.com/chili-lime-fajitas/#respond Tue, 18 Apr 2017 16:02:32 +0000 http://everykitchentellsastory.com/?p=2720

  My family is crazy about these Chili Lime Fajitas! If you are looking for a new dinner that makes everyone happy, the search is over!  These Chili Lime Fajitas are a winner! This dinner is not only big on flavor it’s easy enough on the home chef for a weeknight dinner. I marinade the beef the

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My family is crazy about these Chili Lime Fajitas!

If you are looking for a new dinner that makes everyone happy, the search is over!  These Chili Lime Fajitas are a winner! This dinner is not only big on flavor it’s easy enough on the home chef for a weeknight dinner. I marinade the beef the night before, prep my veggies, load up on sides, and cook it when I’m ready to serve. I offer this dinner buffet style and the kids love the do-it-yourself situation.

The beef hangs out in a marinade of spices and lime overnight and you end up with the most succulent, delicious meat on the planet. I cook off the beef in a skillet, add my peppers and onions, and warm up my flour tortillas. The meat is to-die-for good and I just love the slight crunch from the colorful peppers and onion. It’s pretty much your basic fajita bliss.

These fajitas are wonderful as is but because I can’t leave well enough alone, I create a toppings bar and let everyone create their own. I serve with warm flour tortillas, salsa, guacamole, sour cream, cilantro, and colorful lime wedges for an extra squeeze of citrus at the end. It’s not only a great make ahead dinner, it’s a gorgeous presentation!

This is perfect with my Mexican Rice.

Enjoy!

-xo

 

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Chili Lime Fajitas
Author: 
 
Ingredients
  • MARINADE:
  • 2 limes
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • FAJITAS:
  • 2 pounds skirt steak thinly sliced, against the grain, into fajita strips
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • ½ red onion
  • Olive oil
Instructions
  1. In a large bowl, combine juice from limes, chili powder, cumin powder, onion powder, garlic powder, salt, pepper and olive oil.
  2. Toss with skirt steak and marinate overnight.
  3. Remove meat from marinade.
  4. Over medium high heat, heat 2 teaspoons olive.
  5. Add half of the meat to the pan, allow to brown on one side about 1-2 minutes. Flip and cook other side until done about 1-2 minutes, depending on thickness of meat. Remove from pan.
  6. Repeat with second half of the meat. Remove meat from pan.
  7. Carefully wipe down pan.*
  8. Heat 2 tablespoons of olive oil to pan over medium high heat. Add sliced bell peppers and onions. Season lightly with salt and pepper.
  9. Allow to cook about 5 minutes until slightly softened.
Notes
Sometimes I don't wipe down the pan after the beef is cooked and I cook the peppers and onions with the juice from the steak. If you do this, skip adding the olive oil, salt, and pepper with the peppers and onions. The seasoning from the steak will be enough flavor.

 

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]]> https://everykitchentellsastory.com/chili-lime-fajitas/feed/ 0 2720 Mexican Soup https://everykitchentellsastory.com/mexican-soup/ https://everykitchentellsastory.com/mexican-soup/#respond Tue, 24 Jan 2017 17:02:02 +0000 http://everykitchentellsastory.com/?p=2540

I’ve been making this soup for years. It’s evolved over time and is now a hearty version of tortilla soup. The broth is pretty much perfection with spices like cumin and chili powder elevating the flavor. You start off with a basic mirepoix (onion, carrot, celery), jalapeño, spices, chopped tomatoes, broth, and wait for it…..white corn tortillas

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I’ve been making this soup for years. It’s evolved over time and is now a hearty version of tortilla soup. The broth is pretty much perfection with spices like cumin and chili powder elevating the flavor. You start off with a basic mirepoix (onion, carrot, celery), jalapeño, spices, chopped tomatoes, broth, and wait for it…..white corn tortillas (they dissolve into the broth). You finish it off with perfectly roasted shredded chicken and black beans. It’s seriously good and your family will love it!

I use an immersion blender for a smooth soup. Many people do this for the simple reason that they prefer a smooth soup. I do it because if I don’t, my son will pick through the soup like a detective and find every piece of onion, carrot, and celery. To make it easier on both of us, I blend the broth until smooth and everyone is happy.

The simmer is key. Letting all of those simple ingredients hang out and get to know each other for half an hour makes for the best soup full of flavor. It’s kind of like when you get together with a great group of friends and you bring out the very best in each other. That’s what happens with this soup. Allow the ingredients to simmer away to get the best possible result.

The other tip is don’t skimp on toppings! I put out bowls of freshly shredded cheese, home fried tortilla strips (by far the most popular topping), sour cream, wedges of lime, slices of avocado, and cilantro. The soup is beautiful on it’s own but the strong selection of toppings take it to another level. We top our soup the same way we top chili.

Enjoy!

xo

 

 

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Mexican Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Adapted from Ina Garten.
Ingredients
  • 2 chicken beasts, bone in, skin on
  • Extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 14-ounce can chopped tomatoes
  • 6 cups chicken stock, preferably homemade
  • 4 fresh white corn tortillas, cut in half, then cut crosswise in ½ inch strips
  • 15-ounce can black beans, drained and rinsed
  • TOPPINGS
  • sour cream
  • freshly grated cheese (cheddar or jack)
  • lime wedges
  • crispy tortilla strips or tortilla chips
  • avocado slices
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken on half sheet pan, skin side up. Coat chicken with olive oil, season with salt and pepper. Roast for 35 minutes or until done. When cool enough to handle, remove skin and bones. Shred meat. Set aside.
  3. Meanwhile, heat 3 tablespoons of olive oil in large pot. Add onion, celery, carrots, and jalapeño. Cook over medium-low heat for 10 minutes or until onions are translucent. Add garlic and cook for 30 seconds.
  4. Add cumin, chili powder, salt, and pepper and cook for 1-2 minutes.
  5. Add chopped tomatoes, stock, and sliced tortillas.
  6. Bring to a boil. Lower heat and simmer for 30 minutes.
  7. Use immersion blender to blend until smooth.
  8. Adjust seasonings.
  9. Add shredded chicken (about 2 cups) and black beans.
  10. Serve with choice of toppings.
  11. To Make Tortilla Strips: In a pan, heat vegetable oil over medium-high heat. Add thinly sliced tortilla strips in single layer. Fry until golden brown on both sides. Transfer to to plate lined with paper towels and season with kosher salt. *If pan begins to smoke, lower heat.

 

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]]> https://everykitchentellsastory.com/mexican-soup/feed/ 0 2540 Individual 7 Layer Dip https://everykitchentellsastory.com/individual-7-layer-dip/ https://everykitchentellsastory.com/individual-7-layer-dip/#respond Tue, 03 May 2016 19:36:21 +0000 http://everykitchentellsastory.com/?p=1840

I blame my husband. When we started dating, we loved going to parties, huddling up together, watching the world go by. It had to be in one of these moments that he shared that there are two kinds of people at a party: double dippers and those who are repulsed by double dippers. (If you

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7 layer dip 4

I blame my husband. When we started dating, we loved going to parties, huddling up together, watching the world go by. It had to be in one of these moments that he shared that there are two kinds of people at a party: double dippers and those who are repulsed by double dippers. (If you don’t know, a double dipper is someone who dips a chip in a sauce, takes a bite, and dips the same chip in the sauce again.)

If you aren’t down with the double dip, it’s a total buffet buzzkill and something you just can’t un-see. Turns out, Doug and I were a match made in single dipper heaven.

Enter my Individual 7 Layer Dip. While I didn’t create the dish to avoid the dreaded double dip, it certainly is a bonus.

And if it’s true that we eat with our eyes first, you want food to look appealing. A platter of 7 Layer Dip looks beautiful when served; it’s festive and colorful. Unfortunately, the minute people start dipping, it soon looks like an unappetizing mess.

With Cinco de Mayo coming up, I thought I would offer up this classic party favorite served a new way. Each layer is bursting with flavor and addictively delicious. People go crazy for these eye catching single servings and I love the pop of color from the lime garnish.

If you are looking to up your Cinco de Mayo game, here are a few more favorites to get the party started:
Potato Tostadas
Chicken Taquitos
Chicken and Black Bean Enchiladas
Mexican Rice

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Individual 7 Layer Dip
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Ingredients
  • 1 can (16 ounces) refried beans
  • 1 Tablespoon taco seasoning
  • 1 cup sour cream
  • ½ lime
  • pinch of salt
  • 1 cup guacamole
  • 1 cup chunky salsa
  • shredded cheddar cheese
  • chopped tomato
  • thinly sliced green onion
  • 8 (9 ounce) clear plastic cups
  • 1 lime cut in wedges for garnish
  • tortilla chips
Instructions
  1. Reheat and stir refried beans. Mix in 1 Tablespoon taco seasoning.
  2. Squeeze ½ lime and add a pinch of salt to sour cream. Stir and adjust seasoning.
  3. To assemble, layer about 2 Tablespoons beans to bottom of cup.
  4. Add layer of about 2 Tablespoons guacamole.
  5. Add layer of about 2 Tablespoons sour cream mixture.
  6. Add layer of about 2 Tablespoons chunky salsa.
  7. Sprinkle shredded cheese on top.
  8. Add layer of chopped tomatoes and top with slice green onion.
  9. Garnish with chip and wedge of lime.
  10. Serve with chips and cut vegetables for dipping.
Notes
*measurements for layers are approximate depending on width of cup and desired thickness of layers.

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]]> https://everykitchentellsastory.com/individual-7-layer-dip/feed/ 0 1840 Potato Tostada https://everykitchentellsastory.com/potato-tostada/ https://everykitchentellsastory.com/potato-tostada/#respond Tue, 12 Apr 2016 22:18:19 +0000 http://everykitchentellsastory.com/?p=1676

These Potato Tostadas are everything! From Meatless Monday to a twist on Taco Tuesday, these addictively delicious tostadas have you covered. They also happen to be one of my favorite comfort foods that just hits the spot. That golden brown, crunchy tostada covered with creamy potatoes and topped with all the fixings just does the trick

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potatotostada1

These Potato Tostadas are everything! From Meatless Monday to a twist on Taco Tuesday, these addictively delicious tostadas have you covered. They also happen to be one of my favorite comfort foods that just hits the spot. That golden brown, crunchy tostada covered with creamy potatoes and topped with all the fixings just does the trick for me. A tostada bar is also a huge hit with the kids. Not only is it colorful and beautiful, it gives them the opportunity to create their own masterpiece for dinner.

Making your own homemade tostada is super easy and worth the extra effort. It takes 2 ingredients (oil and corn tortillas) and 5 minutes. Don’t skip the pickled red onions! They brighten up this meal with a welcome bite of acidity and texture. This tostada is the perfect example of layering flavor as you go and the combination knocks it out of the park.

Enjoy!
xx

 

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potato tostada
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the tostadas: corn tortillas & ½ cup - ¾ cup oil (canola or vegetable)
  • Toppings:
  • mashed potatoes
  • shredded lettuce
  • chopped tomatoes
  • thinly sliced radishes
  • shredded cheddar cheese
  • sour cream
  • avocado or guacamole
  • wedges of lime
  • pickled red onion (requires lemon)
  • cilantro
  • thinly sliced green onion
Instructions
  1. For tostadas: heat oil over medium heat. Using tongs add one tortilla to oil and fry until golden brown and crisp on each side. Set cooked tortilla on paper towels. Repeat with other tortillas.
  2. For potatoes: scoop flesh of baked potato into a bowl. Add a few tablespoons of warm milk and a 1 tablespoon of soft or melted butter. Mash until combined and smooth. Salt and Pepper to taste. Adjust seasonings.
  3. For pickled onions: place thinly sliced red onion in bowl. Squeeze juice of a lemon over red onion. Make sure onion is soaking in the lemon and add a sprinkle with salt. Set aside.
  4. To assemble, slather potatoes on fried tostada and continue to layer with desired toppings.
  5. Serve with wedges of lime.

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